Functional Food Product Development

According to an August 2009 report from PricewaterhouseCoopers, the
United States market for functional foods in 2007 was US$ 27
billion. Forecasts of growth range from between 8.5% and 20% per
year, or about four times that of the food industry in general.
Global demand by 2013 is expected to be about $100 billion. With
this demand for new products comes a demand for product development
and supporting literature for that purpose. There is a wealth of
research and development in this area and great scope for
commercialization, and this book provides a much-needed review of
important opportunities for new products, written by authors with
in-depth knowledge of as yet unfulfilled health-related needs.

This book addresses functional food product development from a
number of perspectives: the process itself; health research that
may provide opportunities; idea creation; regulation; and processes
and ingredients. It also features case studies that illustrate real
product development and commercialization histories.

Written for food scientists and technologists, this book presents
practical information for use in functional food product
development. It is an essential resource for practitioners in
functional food companies and food technology centres and
is also of interest to researchers and students of food
science.

Key features:

A comprehensive review of the latest opportunities in this
commercially important sector of the food industry

Includes chapters highlighting functional food opportunities
for specific health issues such as obesity, immunity, brain health,
heart disease and the development of children. New technologies of
relevance to functional foods are also addressed, such as emulsion
delivery systems and nanoencapsulation.

Includes chapters on product design and the use of functional
ingredients such as antioxidants, probiotics and prebiotics as well
as functional ingredients from plant and dairy sources

Specific examples of taking products to market are provided in
the form of case studies e.g. microalgae functional
ingredients

Part of the Functional Food Science and Technology book
series (Series Editor: Fereidoon Shahidi)

-- A comprehensive review of
the latest opportunities in this commercially important sector of
the food industry

-- Includes
chapters highlighting functional food opportunities
for specific health issues such as obesity, immunity, brain
health, heart disease and the development of
children. New technologies of relevance to functional foods
are also addressed, such as emulsion delivery systems and
nanoencapsulation

-- Includes chapters on product
design and the use of functional ingredients such as antioxidants,
probiotics and prebiotics as well as functional ingredients from
plant and dairy sources

-- Specific examples of taking
products to market are provided in the form of case studies
e.g. microalgae functional ingredients

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